Guest guest Posted October 4, 2008 Report Share Posted October 4, 2008 Poblano Soup 4 to 5 Poblano chili’s cut into small pieces seeds and veins removed. 1-Onion 1-Can of sweet corn, we use a 430g size when drained 258g. 11/2-litres of water. 1-Veggie stock cube 1-tsp Salt 1-Corn tortilla per person cut into strips about 2cm wide by 3 cm long About 4oz of Monterrey Jack cheese cut into small cubes , the recipe is for A Mexican cheese but I find the cheeses here have very little taste. ¼-Cup of vegetable oil Blend chilies and Onion till smooth . Add some oil to a pan and fry the blended onion and chilies for a few minutes. Add salt and water and stock cube. When it begins to boil add the sweet corn, cook for a few minutes and it will be ready. In a frying pan add oil and fry the tortilla strips , when ready place on paper towel To remove excess oil. When ready to eat, place the cheese and tortilla chips in bowls and add the hot soup. Regards Frank Quote Link to comment Share on other sites More sharing options...
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